Sarah Todd’s Lamb and Fennel with Lemon Pickle, Green Chilli and Coriander Salsa

Name: Lamb and Fennel with Lemon Pickle, Green Chilli and Coriander Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: Indian
Ingredients: 3 medium lemons (400g); 2 tbsp lemon juice; 1/4 tsp ground tumeric; 2 tsp Kashmiri chilli powder (see tips); 1 tbsp salt; 1/4 cup caster sugar; 1/4 cup mustard oil (or vegetable oil); 1 tsp mustard seeds; 1/2 tsp asafoetida; 2 tsp onion powder; 1 tsp garlic powder; 1 tsp ground ginger; 1 tsp ground coriander; 1 tsp cumin; 1/4 tsp ground tumeric; 1/2 tsp red chilli powder; 2 tsp fenugreek seeds (ground); 1/2 tsp garam masala; 1/2 tsp amchoor (dry mango) powder; 1 tsp caster sugar; 1/2 tsp salt; 1/2 tsp freshly ground pepper; 2 tsp secret masala (see recipe); 400 g French-trimmed lamb rack (approximately 8 cutlets); Sea salt flakes; Cracked black pepper; 1 tbsp extra virgin olive oil; 1 fennel bulb (thinly sliced, fronds reserved); 2 green onions (thinly sliced); Gluten-free bread (to serve)

Sarah Toddʼs Lamb and Fennel with Lemon Pickle, Green Chilli and Coriander Salsa recipe tastes incredible. See ingredients & method below.

You can't beat the flavour combination of lamb and fennel except when you add my secret spice rub.

Try this recipe the next time you're entertaining guests for lunch.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

GSM

Lamb and Fennel with Lemon Pickle, Green Chilli and Coriander Salsa

Ingredients

Lemon Achar Pickle

3 medium lemons (400g)
2 tbsp lemon juice
1/4 tsp ground tumeric
2 tsp Kashmiri chilli powder (see tips)
1 tbsp salt
1/4 cup caster sugar
1/4 cup mustard oil (or vegetable oil)
1 tsp mustard seeds
1/2 tsp asafoetida

Secret Masala

2 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin
1/4 tsp ground tumeric
1/2 tsp red chilli powder
2 tsp fenugreek seeds (ground)
1/2 tsp garam masala
1/2 tsp amchoor (dry mango) powder
1 tsp caster sugar
1/2 tsp salt
1/2 tsp freshly ground pepper

Lamb and Fennel

2 tsp secret masala (see recipe)
400 g French-trimmed lamb rack (approximately 8 cutlets)
Sea salt flakes
Cracked black pepper
1 tbsp extra virgin olive oil
1 fennel bulb (thinly sliced, fronds reserved)
2 green onions (thinly sliced)
Gluten-free bread (to serve)

Lemon Pickle, Green Chilli and Coriander Salsa

60 ml extra virgin olive oil
2 fresh long green chillies (roughly chopped)
2 tbsp lemon achar pickle (roughly chopped)
1/4 cup mint leaves
1/4 cup coriander leaves

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Method

Tips

The lemon achar pickle can be made in advance - it lasts for up to 2 months in a sterilised jar in the fridge.

Lemon Achar Pickle

Place the whole lemons in a large saucepan with 1 litre (4 cups) water over high heat and bring to the boil. Reduce heat to low and simmer for 1 hour or until lemon skins are soft. Drain and cool. Alternatively, place lemons and 1 cup (250 ml) water in a pressure cooker and cook for 10 minutes (or 5 whistles) or until soft.
Remove lemons from water and cut into quarters. Place in a medium heatproof bowl with the remaining ingredients and mix well to combine.
For the tempering, heat the mustard oil in a small frying pan over high heat. Add the mustard seeds and asafoetida and cook for 30 seconds or until mustard seeds start to splutter. Pour immediately over lemon mixture and stir to combine. Cool slightly and set aside.

Secret Masala

Combine all ingredients in a small bowl. Mix together and store in an airtight jar or container until needed.

Lamb and Fennel

Preheat oven to 200°C fan-forced (220°C conventional). Rub secret masala all over lamb and season with salt and pepper.
Heat the oil in an ovenproof frying pan over high heat and cook lamb on all sides for 2 minutes or until browned.
Roast for 15–20 minutes for medium or until cooked to your liking. Loosely cover lamb with foil for 10 minutes to rest, before slicing into cutlets.

Lemon Pickle, Green Chilli and Coriander Salsa

While the lamb is cooking, make the lemon pickle green chilli and coriander salsa. Place all ingredients in a food processor and pulse until roughly chopped. Season to taste.

Bringing it all together

To serve, arrange sliced fennel on serving plates; top with lamb, salsa, green onion and reserved fennel fronds. Serve with bread.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Sarah Todd’s Lamb and Fennel with Lemon Pickle, Green Chilli and Coriander Salsa

Sarah Toddʼs Lamb and Fennel with Lemon Pickle, Green Chilli and Coriander Salsa recipe tastes incredible. See ingredients & method below.

You can't beat the flavour combination of lamb and fennel except when you add my secret spice rub.

Try this recipe the next time you're entertaining guests for lunch.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

GSM

Ingredients

Lemon Achar Pickle

3 medium lemons (400g)
2 tbsp lemon juice
1/4 tsp ground tumeric
2 tsp Kashmiri chilli powder (see tips)
1 tbsp salt
1/4 cup caster sugar
1/4 cup mustard oil (or vegetable oil)
1 tsp mustard seeds
1/2 tsp asafoetida

Secret Masala

2 tsp onion powder
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground coriander
1 tsp cumin
1/4 tsp ground tumeric
1/2 tsp red chilli powder
2 tsp fenugreek seeds (ground)
1/2 tsp garam masala
1/2 tsp amchoor (dry mango) powder
1 tsp caster sugar
1/2 tsp salt
1/2 tsp freshly ground pepper

Lamb and Fennel

2 tsp secret masala (see recipe)
400 g French-trimmed lamb rack (approximately 8 cutlets)
Sea salt flakes
Cracked black pepper
1 tbsp extra virgin olive oil
1 fennel bulb (thinly sliced, fronds reserved)
2 green onions (thinly sliced)
Gluten-free bread (to serve)

Lemon Pickle, Green Chilli and Coriander Salsa

60 ml extra virgin olive oil
2 fresh long green chillies (roughly chopped)
2 tbsp lemon achar pickle (roughly chopped)
1/4 cup mint leaves
1/4 cup coriander leaves

Method

The lemon achar pickle can be made in advance - it lasts for up to 2 months in a sterilised jar in the fridge.

Lemon Achar Pickle

Place the whole lemons in a large saucepan with 1 litre (4 cups) water over high heat and bring to the boil. Reduce heat to low and simmer for 1 hour or until lemon skins are soft. Drain and cool. Alternatively, place lemons and 1 cup (250 ml) water in a pressure cooker and cook for 10 minutes (or 5 whistles) or until soft.
Remove lemons from water and cut into quarters. Place in a medium heatproof bowl with the remaining ingredients and mix well to combine.
For the tempering, heat the mustard oil in a small frying pan over high heat. Add the mustard seeds and asafoetida and cook for 30 seconds or until mustard seeds start to splutter. Pour immediately over lemon mixture and stir to combine. Cool slightly and set aside.

Secret Masala

Combine all ingredients in a small bowl. Mix together and store in an airtight jar or container until needed.

Lamb and Fennel

Preheat oven to 200°C fan-forced (220°C conventional). Rub secret masala all over lamb and season with salt and pepper.
Heat the oil in an ovenproof frying pan over high heat and cook lamb on all sides for 2 minutes or until browned.
Roast for 15–20 minutes for medium or until cooked to your liking. Loosely cover lamb with foil for 10 minutes to rest, before slicing into cutlets.

Lemon Pickle, Green Chilli and Coriander Salsa

While the lamb is cooking, make the lemon pickle green chilli and coriander salsa. Place all ingredients in a food processor and pulse until roughly chopped. Season to taste.

Bringing it all together

To serve, arrange sliced fennel on serving plates; top with lamb, salsa, green onion and reserved fennel fronds. Serve with bread.

Tips

Use a mandoline or V-slicer to cut the fennel into thin slices.
If you're short on time, use preserved lemon instead of making your own salsa.
Substitute lamb rack for lamb shoulder, if you like.
If Kashmiri chilli powder is not available use half the amount of regular chilli powder instead.
You can store the lemon achar pickle in a sterilised jar in the fridge, for up to two months. For maximum flavour, keep the jar of lemon achar pickle exposed to sunlight, at room temperature, for one day before storing in the fridge.